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Broiled Shrimp with Garlic, Lemon and Herbs

Broiled Shrimp with Garlic, Lemon and Herbs

By Laura Russell & Courtney HillNovember 15, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

In this recipe, an easy puree of fresh herbs, garlic and olive oil is used two ways: Some of it coats the uncooked shrimp as a quick marinade, then a splash of lemon juice is stirred into the rest to create a bright sauce for serving. Be sure to pat the shrimp thoroughly dry so they’ll brown and char nicely under the broiler. A touch of sugar in the marinade also promotes browning. We call for extra-large shrimp here; use slightly larger or smaller ones if you like, but adjust the cooking time accordingly.

Ingredients
  • 1

    cup lightly packed fresh flat-leaf parsley OR cilantro OR basil OR a combination

  • 4

    scallions, roughly chopped

  • 2

    medium garlic cloves, smashed and peeled

  • 1 ½

    teaspoons grated lemon zest, plus 1 tablespoon lemon juice

  • ¼-1/2

    teaspoon red pepper flakes (optional)

  • Kosher salt and ground black pepper

  • ½

    cup extra-virgin olive oil

  • 1 ½

    pounds extra-large (21/25 per pound) shrimp, peeled, deveined and patted dry (see headnote)

  • ½

    teaspoon white sugar

Step 1

Line a rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray. In a food processor, combine the parsley, scallions, garlic, lemon zest, pepper flakes (if using), ¼ teaspoon salt and ½ teaspoon black pepper. Pulse until finely chopped, about 8 pulses. Scrape the sides of the bowl, then add the oil and process until bright green and almost smooth, about 30 seconds. Transfer ¼ cup of the puree to a small bowl; set aside for serving.

Step 2

In a medium bowl, toss together the shrimp, the remaining herb puree, sugar and ¼ teaspoon each salt and black pepper. Thread the shrimp onto 4 to 6 metal skewers, dividing them evenly; skewer each shrimp in a C shape, piercing through 2 points. Place on the prepared rack, slathering the top of the shrimp with any remaining puree from the bowl. Let stand at room temperature while you heat the broiler.

Step 3

Heat the broiler with a rack about 4 inches from the element. Broil until the shrimp are pink with light brown spots, about 3 minutes. Remove the baking sheet from the oven, flip the skewers and continue to broil until the shrimp are just opaque and lightly charred, 2 to 4 minutes.

Step 4

Transfer the skewers to a serving platter. Stir the lemon juice into the reserved herb puree and drizzle over the shrimp.

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